Picadillo seco para tostadas 
Dry Picadillo for Tostadas
This is how I usually prepare picadillo at home. My son likes it spicy, so I usually blend the chiles with the tomatoes. It's also great for making tacos, as it stays dry and doesn't break or soften the tortillas. It can be made with a mix of beef and pork.
Dry Picadillo for Tostadas
This is how I usually prepare picadillo at home. My son likes it spicy, so I usually blend the chiles with the tomatoes. It's also great for making tacos, as it stays dry and doesn't break or soften the tortillas. It can be made with a mix of beef and pork.
Cooking Instructions
- 1
Wash all the vegetables, cut the Roma tomatoes and tomatillos into pieces. Place some in the food processor with the onion and garlic and blend until almost smooth. Blend the rest with the cilantro and parsley. You can also blend the green chiles, but I didn't because one person doesn't eat spicy food.
- 2
Heat the oil and fry the sauce. Add the meat and break it up well with a spatula or spoon. Add 1 teaspoon of salt.
- 3
Add the carrots, peas, and whole chiles. Cook covered over medium heat, stirring occasionally. Once everything is cooked, uncover the pot to evaporate as much liquid as possible. Check the salt and add ground black pepper to taste.
- 4
Spread the tostadas with cream and top with the picadillo.
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